2 sm. pkgs. raspberry Jello (may be sugar free)
20 oz. can crushed pineapple
16 oz. can whole berry cranberry juice
3/4 c. cranberry or pineapple juice
8 oz. cream cheese
1/2 c. sugar
Chopped pecans
1/2 pt. sour cream

Dissolve Jello in 1 1/2 cups boiling water. Add pineapple (drained), cranberry sauce (mashed) and juice. Mix well and refrigerate. When firm, top with cream cheese, sugar and sour cream, creamed together. Delicious served on a bed of shredded lettuce and sprinkled with chopped pecans. Serves 8 to 12.